How to make tofu flower?

Principle

Soybean milk (protein colloid) meets gypsum (strong electrolyte) to condense.

Experimental drugs and equipment

Drugs: soybean milk, gypsum

Instrumentation: quartz glass (two), chopsticks (a pair), alcohol lamps, home tripod, brush, stainless steel bowl (three, two large and one small), disposable paper cups (a number of)

Three. Steps

Heat the soymilk to boiling, divided into two equal parts, placed;

The crushed gypsum, stainless steel bowl heated to 160 C or so;

Will be (2) the preparation of cooked gypsum dissolved in water, and then brush the gypsum water evenly brushed on the wall of the stainless steel bowl of 250 ml;

At the same time will be (1) hot soymilk into the stainless steel bowl that had been brushed.

At the same time, pour the hot soybean milk in (1) into the stainless steel bowl which has been brushed with gypsum water and let it stand.

(If you want to make tofu, you can filter the tofu flower in (4) to get rid of the water).

IV. Description

The method of making tofu flower, simple method, success rate of 100%; consumption in addition to high protein intake, but also calcium, children's calcium intake of the best food, inexpensive; but absolutely can not be consumed with green onions or garlic, and are not allowed to cook with spinach **** a pot.

Easy way:

Materials: soybean, chestnut flour, gypsum powder, all kinds of seasoning

Methods of production: first soybean soaked in water for 3 hours, wash off the skin of the beans, add water and grind, filter the residue with gauze, and take the soybean milk water to boil. Take the appropriate amount of chestnut flour, gypsum powder and 250 grams of water to mix, one hand to take the gypsum powder water, one hand to take the boiling soybean milk, at the same time, quickly poured into a large basin, so that the two water columns collide, do not stir, with a good cover, 20 minutes after the tofu flower, food can be added to a variety of seasonings.

Home made tofu brain

1, the practice of tofu brain

If you have a soybean milk machine, really is not difficult.

Soymilk consistency is: soy: water = 1:15 (can't get any thinner than that)

Boil the soymilk and let it cool.

Dissolve the lactone in a little water and pour it into the soy milk, stirring quickly.

My ratio is 700ml of soymilk with 1 teaspoon of lactone.

Heat the soymilk under water, or steam it, and keep the soymilk at a temperature of about 80 degrees Celsius for 15 minutes to solidify.

2, the rest of the program is brining.

Raw materials: water sprouted yellow cauliflower, fungus, chicken essence, egg (a)

Practice: a star anise seasoning choking pot, add cauliflower fungus slightly fried,

Put the right amount of water, salt, a piece of chicken essence.

Open the pot, hook yawn, sprinkle egg, turn off the fire.

Sheng a large bowl of bean flowers, pouring marinade, another with fermented bean curd juice, sesame sauce (peanut butter) juice to taste.

Seasoning:

1, 1 tbsp egg white, ? tsp cornstarch;

2, green onion, ginger and wine;

3, cooking wine;

4, 3 bowls of broth, 1 tsp salt, 1 tsp pepper, 4 tbsp water starch.

How to do:

1, shrimp wash, remove the mud intestines, mix a little egg white, starch;

2, sea cucumber wash, onion, ginger, wine and water did not over, cook for 10 minutes to deodorize, and then fished out, rinsed, sliced;

3, dried scallop wash soak in water for half an hour, and then add a little wine to steam, take out and tear the thin wire; 4, seasoning in the stock to boil, add dried scallop shreds, sea cucumber, white fruit and shrimp to boil, change to low heat, add other seasonings.

5, slowly slide into the tofu brain, a little cooking that is off the heat and sheng out, sprinkle washed, chopped cilantro that is ready.

Tips:

1, as long as the three kinds of seafood, meat ingredients can be three fresh,

lean meat, fish, chicken can be, and does not limit the content.

2, tofu brain that is soybean flower, but to the traditional soybean flower is preferred,

Can not use pectin powder coagulation, so as not to dissolve in the heat.

Braised tofu brain

Materials:

Carrot 50 grams, a little sesame oil, tofu brain 1 block,

Vegetarian shredded crab meat 80 grams, corn kernels 80 grams, two cucumber

Seasoning:

Salt, miso each moderate amount of powdered white pepper, pepper powder

Do:

Practice:

This is the first time that I've ever seen a carrot in a car. 1, cucumber, carrots, cilantro washed and cut into pieces, corn kernels are also washed and cleaned, and tofu brain, vegetarian crab meat shredded standby.

2. Steam the tofu in a steamer basket for 4 to 5 minutes, then place in the center of the plate. 3: Heat 2 tablespoons of oil in a wok, add the rest of the ingredients, all the seasonings and oil, and 1 bowl of water and stir-fry.

Tips:

The tofu can be bought ready-made, and the cilantro can be sprinkled at the end.

Three fresh tofu brain

Materials:

10 shrimp, sea cucumber 1 small strip, 2 dried scallops, 20 white fruit, tofu brain 1 bowl, 2 cilantro.

Seasoning:

1, 1 tbsp egg white, ? tsp cornstarch;

2, green onion, ginger and wine;

3, cooking wine;

4, 3 bowls of stock, 1 tsp salt, 1 tsp pepper, 4 tbsp water starch.

How to do:

1, shrimp wash, remove the mud intestines, mix a little egg white, starch;

2, sea cucumber wash, onion, ginger, wine and water did not pass, cook for 10 minutes to remove the fishy, and then fished out, rinsed, sliced;

3, dried scallop wash soak in water for half an hour, and then add a little wine to steam, take out and tear the thin wire; 4, seasoning in the stock to boil, add dried scallop shreds, sea cucumber, white fruit and shrimp boiled, change to low heat, add other seasonings.

5, slowly slide into the tofu brain, a little cooking that is off the heat and sheng out, sprinkle washed, chopped cilantro that is ready.

Highlights:

1, as long as the three including seafood, meat materials can be three fresh, lean meat, fish, chicken pieces can be, and does not limit the content.

2, tofu brain that is soybean flower, but the traditional soybean flower is appropriate, can not use pectin powder coagulation, so as not to dissolve in the heat.